This creamy jalapeno sauce is popular in Tex-Mex and Southwest cuisine, perfect for tacos, as a salsa or dip, only 5 ingredients!
This Creamy Jalapeno Sauce is going to be your new favorite sauce. It's perfect for spicy food lovers, and I think you'll find it as addictive as I do.
There is a fantastic Tex-Mex restaurant in Florida that we like to visit when we are in the area that serves up some incredible food, and it is here where I first encountered this creamy jalapeno sauce.
They served it on the side. I took one taste and was instantly hooked. As a cook, I asked the waiter how they made it. She just smiled and said, "The cooks won't say exactly, but everyone asks."
"It's so creamy. Does it have crema in it? Cream cheese? Or avocado?" I asked.
"No. It's just boiled jalapeno peppers."
WHAT?
It took me some time to figure out how to make this stuff, but I FINALLY did, and as this is one of my very favorite sauce recipes ever, I'm sharing it with you.
It's really a Tex-Mex thing, and I've since learned that you'll find this creamy jalapeno sauce all over, originally from Texas where it is called "Salsa Doña", created by a cook named Bertha Gonzales, who made it for her taco truck in Veracruz.
I think you'll love it.
The Secret of this Jalapeno Sauce Recipe
So, if this creamy jalapeno sauce does not use dairy of any kind or even a creamy avocado, then how does it get so creamy? Oil. That is the secret.
It's an emulsification of jalapenos and oil and you'll find it used widely in Tex-Mex and Southwest cuisine.
The jalapeno peppers (and onion, in this case) are emulsified with a neutral oil in a food processor or blender until it becomes very creamy.
It's perfect for spooning over tacos, burritos, quesadillas and more, but it's also awesome when served as a jalapeno dip or creamy jalapeno salsa with crispy tortilla chips.
It's seriously easy to make, and it only uses 5 primary ingredients! I've never seen anything like this in a grocery store.
So let's talk about how to make creamy jalapeno sauce, shall we?
Creamy Jalapeno Sauce Ingredients
- Jalapeno Peppers.
- Onion.
- Garlic.
- Oil. Use a neutral oil, like vegetable oil or avocado oil.
- Salt.
How to make Creamy Jalapeno Sauce - The Recipe Method
First, slice the stems from the jalapeno peppers and add the peppers to a medium sized pot along with the onion. I measured out 12 ounces of jalapeno pepper to 6 ounces red onion.
Cover them with water.
Bring the mixture to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up.
They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
This is what they look like, robbed of their color.
Strain out the liquid, but keep the liquid on hand.
Add the boiled jalapenos and onion to a blender or food processor along with the garlic and salt.
Process until smooth, then slowly drizzle in the oil while processing. The jalapeno sauce will become nice and creamy, about 4-5 minutes or so.
What's happening is an emulsification, which is basically causing everything to become a single sauce that thickens up and becomes creamy.
See how creamy it is? Taste and add more salt as desired.
If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water. Mine was perfect without adding any of the reserved water.
SO GOOD!
Serving Your Creamy Jalapeno Sauce
Use this jalapeno sauce as a table condiment. Spoon it over any type of taco or burrito, taco salad dressing, cheese or chicken quesadillas, pretty much anything you'd serve up at a Mexican or Tex-Mex restaurant.
Serve it as a creamy jalapeno dip or jalapeno salsa with tortilla chips. It's perfect this way.
I never want pork tacos without this stuff. It's really THAT GOOD. Try it on my Shrimp Tacos with Creamy Jalapeno Sauce or my Spicy Breakfast Tacos recipe, too!
Variations on this Jalapeno Sauce Recipe
Consider this as a base recipe. You can easily add in other ingredients and experiment. Want a pop of freshness? Add some lime juice. Cilantro would be GREAT here.
Try making this with FRESH jalapeno peppers and onions, without boiling them, or with pickled jalapenos for a vinegary pop. You can also make this with other peppers. Consider a serrano or habanero version. Extra heat!
If you're looking for more of a hot sauce vibe, add in a bit of vinegar for some tang. And, despite its wonderful creaminess, try adding in some sour cream or crema, or even a nicely ripe avocado for another flavorful version.
You can also add more seasonings as you wish, such as cumin, garlic powder, chili powder and more. This is the creamy jalapeño sauce you need in your life.
Storage Information
This sauce will last a week in the refrigerator in a sealed container. It does not freeze well due to the oil content.
Patty's Perspective
It’s unreal how creamy this sauce is when you look at the ingredients. It’s silky smooth and gives me endless ideas of what food to pair with it. And now I'm obsessed with it. I can't help grabbing a bag of chips and eating it like salsa.
I hope you enjoy it!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 68.
Try Some of My Other Popular Jalapeno Sauce Recipes
- Roasted Jalapeno Pepper Sauce
- Roasted Red Jalapeno Pepper Hot Sauce
- Fresh Jalapeno Hot Sauce
- Pineapple-Jalapeno Hot Sauce
- Jalapeno-Honey-Bourbon BBQ Sauce
- Spicy Basil Cream Sauce
- Creamy Sriracha Mayo
- Sriracha Aioli
- Tomatillo Sauce
- Adobo Sauce
- Or try this Spicy Serrano Hot Sauce Recipe
See my other Sauce Recipes and Hot Sauce Recipes.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Creamy Jalapeno Sauce Recipe
Ingredients
- 8 fresh jalapeno peppers about 12 ounces by weight
- 1 small red onion chopped (about 4 ounces)
- 4-5 garlic cloves
- ½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
- 1 teaspoon salt
Instructions
- Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Strain but keep the liquid on hand.
- Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
- If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
- Adjust for salt and serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/8/22 to include new information, photos and video. It was originally published on 7/13/18.
Bill says
Made this yesterday (seeds and membranes removed to accommodate people in the house). I roasted the peppers first and served it with steak and roasted potatoes. This is definitely a keeper.
Michael Hultquist - Chili Pepper Madness says
Thanks, Bill. Yes, we LOVE this sauce. So great on so many things!
Lori J Higgons says
Mike, I really really really love jalapenos!! I pickle them all the time. I want to try this recipe. I was wondering if I decided to try roasting the jalapenos for a different batch, do I need to put them in a bowl and cover with plastic wrap til they cool enough to handle and remove the blackened skin? Or just throw them in the processor right as they are when I finish roasting them? Thank you!! You have the best recipes!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lori. I appreciate it. This recipe calls for boiling the jalapenos, not roasting them. I highly encourage you to try it the way it is written. You won't regret it! SO GOOD! However, if you do roast them, I say remove the blackened skin, which can be tough for texture. You'll get plenty of smoky roasted flavor from the peppers. Let me know what you wind up doing!
Vicki says
This.is.Amazing!!!!!!! I want to have it in the fridge at all times THANK YOU
Robert says
YAAASSSSSS!!!!!This stuff is delicious! I will definitely be making this for gatherings
Michael Hultquist - Chili Pepper Madness says
I know, right? I LOVE this stuff! SO good.
Julie Bage says
Loved this sauce! I got nervous and removed seeds and membranes so it came out quite mild. Bright jalapeño flavor came through and very creamy. Thinking of so many ways to use this now. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Glad to hear it, Julie! Happy you enjoyed it! SO good. I love this one.
Lisa says
This is amazing. Creamy and mild, but with a little kick. I’ literally eating it with a spoon, soup like, as I comment.
Michael Hultquist - Chili Pepper Madness says
I know, it's SO GOOD, right? I love it. Thanks, Lisa!
Ruth says
Michael, I have a question. How long will this yummy-sounding sauce keep, please? Would it be possible to can it for longer preservation?
Michael Hultquist - Chili Pepper Madness says
Ruth, I've never tried to can this sauce. It's an emulsification, to it might start to separate after awhile. I would personally use it within a few days, though it could last a week. Let me know how it goes for you. Enjoy.
Stephen Larson says
Great recipe. I switched out the jalapeno for serrano's, it was great. I think I'll try pablano's next.
Michael Hultquist - Chili Pepper Madness says
There you go! Nice and spicy! I love it.
zarina loonat says
Can I use solid coconut oil will it not set once the sauce gets cold or will the coconut oil stay liquid one processed
Michael Hultquist - Chili Pepper Madness says
Zarina, I have never made this with coconut oil. I'm not sure if it would keep consistency, but if you make it, let me know so I can share with others.
Billy Johnson says
I made it your way the first time. Most excellent! I then tried it with smoked jalapenos and onions and omg its heaven! I may die from this recipe. In a good way.
Michael Hultquist - Chili Pepper Madness says
So good! Perfect, Billy!
Chaula Ajmera says
Hi, followed your super easy recipe with around 1/2 kg jalapeños that had gone a bit soft. Pickled the other 3 kgs in brine earlier. Have a delicious creamy batch of hot sauce 🙂 will add some lime to one jar, am certain it will enhance the taste! Thanks for your recipe 🙂
Michael Hultquist - Chili Pepper Madness says
Wonderful!
Penny says
I have been making this for a few years now with my home grown jalapenos and always a crowd pleaser. I use this sauce on everything - from eggs, tacos, to stir fry. This time though, I made a "limited edition" batch using red jalapenos (ripened on the plant) and man, gives it a hint of sweetness and hits you with spicy!
Michael Hultquist - Chili Pepper Madness says
Very nice, Penny! Great stuff, I know. I love this sauce. So good.
Lila says
This recipe is delicious, simple and fresh. It is very versatile with many dishes, thank you for a great use of our abundant jalapeño crop this year, amazing flavor. Not hot to us, but a super way to enjoy the unique flavor of this pepper.
Michael Hultquist - Chili Pepper Madness says
Great! I'm glad you enjoyed it, Lila! I appreciate it.